You all know my love for desserts and baked goods – I’m constantly trying to come up with new recipes to add variety and this one is one of my favorites – and oh-so appropriate being the week of Valentines Day and all!
My recently launched nut milk line, Beetle Mylk, has been keeping me busy in the kitchen lately, and I was thinking of new ways to incorporate my love for this stuff into a recipe other than smoothies, of course! Beetle Mylk is dairy and gluten free, has NO added sugar and is enhanced with pre-biotics to feed the probiotics in our micro biome; making our digestive system very happy! It contains a full serving of beets which are a nutrition powerhouse in themselves! I could talk for hours on the benefits of adding beets to your nutrition but a few of my favorite are these:
Beets aid in lowering blood pressure due to the naturally occurring nitrate, which are converted into nitric oxide in your body. Nitric oxide, helps to relax and dilate your blood vessels, improving blood flow and lowering systolic blood pressure.
Beets are a fabulous source of betaine, a nutrient that helps protect our bodies from environmental stress. It also helps fight inflammation, protect internal organs, improve vascular risk factors, enhance exercise performance, preventing some of the common chronic diseases.
Beets are high in fiber, immune-boosting vitamin C, and essential minerals like potassium and manganese which are important for healthy nerve and muscle function.
Beets aid in the stage two detoxification process by helping rid toxins that are build up in our blood stream.
Beets are listed as one of the Worlds Healthiest Foods and I cannot agree more!
Pairing Beetle Mylk with the spectacular ingredients for the brownies; nutrient dense oats and beans – full of fiber and protein, makes for one BEET-IFUL BROWNIE!
- 1 15oz can black beans rinsed
- 3 tbsp cacao powder
- 3/4 cup Beetle Mylk
- 1/4 cup beets
- ¼ teaspoon salt
- 1/4 tsp cinnamon
- 1/4 cup coconut nectar
- 2 whole eggs
- ½ cup old fashioned oats
- 3 medjool dates
- ¼ cup melted coconut oil
- 2 teaspoons of vanilla extract
- ½ teaspoon baking powder
Preheat the oven to 350 degrees.
Add all the liquid ingredients to a food processor and blend until well combined
add the dry ingredients and blend for another 2-3 mintues
Pour the mix in an 8x8 pan greased with coconut oil.
Bake for about 20 minutes or until fork removes clean.
Let cool and store in an air-tight container for 1-2 weeks.